1 cup minced, pitted Kalamata and green olives (mini-chopper works well for this)

A large handful of fresh Italian parsley leaves, roughly chopped

A large handful of fresh baby arugula leaves

Dressing:

2 Tbsp whole grain mustard

1/3 cup red wine vinegar

1 teaspoon dried tarragon (or herbes de provence)

1/2 teaspoon salt

1/3 cup olive oil

* To roast bell peppers, rub with a little olive oil, place on an aluminum foil-lined roasting pan under a broiler, broil until all sides are completely blackened, turning as needed. Place the blackened bell peppers in a bowl and cover with a plate until they cool. Then peel off the blackened bits. For more details on various methods to roast bell peppers see: Marinated Roasted Bell Peppers.

Method

1 Boil the potatoes: Place whole potatoes in a large pot, cover with cold water, an inch above the level of the potatoes. Add salt (1 1/2 teaspoons for every quart of water used). Bring to a simmer on high heat, then reduce heat to maintain a simmer.

Cook for 10 to 15 minutes (or more, depending on the size of the potatoes), until pierced easily with the tines of a fork or a sharp knife. Check frequently for doneness.

Once done, drain and place potatoes on a sheet pan to cool. Let cool to room temperature or slightly warm. (You can speed up cooling by placing in the refrigerator if you have space.)

2 Blanch the green beans: While the potatoes are cooking, bring another pot of salted water to a rolling boil (2 quarts of water, 1 Tbsp salt). Add the green beans.

Blanch for 4 to 5 minutes, more or less depending on the age and toughness of the beans.

Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.

3 Make vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette. Whisk together in a bowl the mustard, vinegar, tarragon, salt, and olive oil.

4 Cut potatoes into bite-sized pieces: Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces. Place in a large bowl.